Rating: 2.67 stars
15 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 3
  • 15 Ratings

Martha loves all kinds of seafood, and for good reason: It’s healthy and delicious, and shines in the simplest of dishes. In this elegant dish featuring scallops, tangerine juice adds sweetness and acidity to the caper brown butter on these seared bivalves. They're served over a bed of wilted spinach, which was simply tossed with a few pats of butter in a hot skillet.

Martha Stewart Living, June 2021

Gallery

Credit: Johnny Miller

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat scallops dry; dust flat sides with flour. Heat a skillet over medium-high; swirl in oil. Season scallops with salt, then add to skillet and cook, undisturbed, until browned on bottoms, 1 to 1 1/2 minutes. Flip and cook until browned and cooked through but still slightly pink in center, 1 to 2 minutes. Transfer to a platter; cover to keep warm. Rinse skillet and wipe dry.

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  • Return skillet to medium heat. Melt 3 tablespoons butter, then continue to cook, swirling skillet, until milk solids on bottom turn light golden brown, about 2 minutes. Add capers; cook 30 seconds. Add tangerine juice; let bubble up and subside, then remove from heat. Add remaining 1 tablespoon butter and swirl skillet to melt and thicken sauce. Season with salt; stir in mint and lemon juice, adding more lemon to taste.

  • Serve scallops over spinach, drizzled with sauce and sprinkled with more mint leaves, with tangerine or orange wedges alongside.

Cook's Notes

To ensure a good sear and avoid toughness, make sure scallops are patted dry and heat pan thoroughly before adding them.

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Reviews

15 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 3